Bacon-Wrapped Stuffed Pork Tenderloin
Butterfly a pork tenderloin, fill it with a savory stuffing, roll it up and wrap the whole thing in a lattice of bacon, then roast it under a sweet-and-savory glaze until the bacon crisps and the pork stays juicy. It is a showpiece roast that carves into beautiful pinwheel slices — impressive on the table, surprisingly simple to build.
A whole pork tenderloin is a blank canvas, and this one is dressed for company: butterflied and filled with a savory stuffing, rolled tight, and wrapped snugly in bacon before roasting. The bacon bastes the lean pork as it cooks and crisps into a burnished shell, while a glaze lacquers the outside. Sliced into pinwheels, it reveals a spiral of stuffing that looks far more difficult than it is.
Butterfly, Stuff & Wrap
The build is the fun part. Butterfly the tenderloin open into an even sheet, spread the stuffing over it, and roll it back into a tight cylinder so the filling spirals through the center. Then lay strips of bacon across the top and tuck them under, wrapping the whole roast in a snug coat — the bacon holds everything together and bastes the lean pork from the outside in. Secure it if you like, and it is ready for the oven.
Glaze & Roast
Roast it hot enough to crisp the bacon while keeping the pork juicy, brushing on the glaze in the last stretch so it lacquers rather than burns. Pork tenderloin is lean and cooks quickly, so an instant-read thermometer is your friend — pull it at 140 to 145°F and let it rest, where the temperature carries up and the juices settle. Slice it into thick pinwheels to show off the spiral of stuffing within.
Bacon-Wrapped Stuffed Pork Tenderloin
Ingredients
Equipment
Method
- Prepare the Pork: Preheat the oven to 375°F. Drizzle olive oil into a large baking dish. Butterfly each pork tenderloin by cutting lengthwise three-fourths of the way through (do not cut all the way through). Open like a book and place between sheets of parchment paper.
- Pound for Uniformity: Use a meat mallet to pound the tenderloins to a thickness of less than 1/2-inch.
- Layer the Foundation: Lay out the bacon strips on a piece of parchment paper to match the size of the tenderloins. Place the tenderloins side by side on top of the bacon. Season with salt and pepper.
- Stuff and Roll: Lay the Swiss cheese slices over the pork. Top with the drained sun-dried tomatoes and blanched asparagus. Roll the tenderloins and bacon tightly together, jelly-roll style.
- Glaze and Bake: Place the roll into the prepared baking dish. Stir together the ketchup and balsamic vinegar in a small bowl and brush the mixture generously over the bacon.
- Roast to Temperature: Bake for 45 to 60 minutes, or until a meat thermometer inserted into the center reads 145°F.
- Rest and Serve: Allow the pork to sit for 5 minutes before cutting into 1-inch slices.
The Heart of the Table
There is a quiet pride in setting down a roast that looks like it took all day and carving it into gorgeous spirals for the people at your table. To take a humble tenderloin and dress it with care — stuffing, bacon, glaze — is a generous way to make an ordinary dinner feel like an occasion worth gathering for.
The Art of the Host
A sharp knife for butterflying and an instant-read thermometer are the two things that guarantee success. Roll the roast tightly so the stuffing stays put, wrap the bacon with a little overlap so it crisps into a solid shell, and rest the pork before slicing so it stays juicy. If the bacon needs more color at the end, a minute under the broiler crisps it beautifully.
Neighborly Grace
- The Preparation: You can butterfly, stuff, and wrap the tenderloin a few hours ahead and keep it chilled, so the only live step is the roast. It also rests well, holding its heat while you finish sides, and any leftovers slice cold into a wonderful sandwich the next day.
- The Pour: A fruit-forward red like Zinfandel or a Pinot Noir plays off the sweet glaze and smoky bacon. For a non-alcoholic option, a spiced apple cider or a dark cherry soda echoes the sweet-savory glaze.
- The Vibe: This is a handsome, carve-at-the-table roast — fan the pinwheel slices on a platter so everyone sees the spiral, and serve it with a simple potato and a green vegetable. It is celebratory without being fussy, right for a Sunday dinner or a small gathering.